Heh from maritime language in Korean. Heh from the sea language. Tips for choosing fish for this dish

Hye is a Korean dish with a spicy, spicy flavor and a spicy aroma. It is used both as a snack and as an independent dish. Both meat and vegetables can become the basis for heh, but the most common version of the dish is made from fresh fish.

Fish fillet contains a lot of essential vitamins, proteins and amino acids

As part of heh, the fish fillet is processed with vinegar, lemon juice, salt and spices. So in fact the fish becomes marinated. But still, in order to eat fish as part of Korean heh without harm to your health, you need to know some rules.

The product must have the highest degree of freshness. The best option is to use freshly caught fish for heh.

Heh fish can be bought from fishermen or in a specialized grocery store where marine and river inhabitants are kept in aquariums

If this is not possible, purchase the snack ingredient chilled. Be sure to pay attention to the gills and eyes. The first ones should be bright red and in no case black, and the second ones should be transparent.

To buy fish, it is better to prefer large stores with high traffic, so the chances of buying a fresh product become higher.

Try to sniff the fish before buying. The smell can say a lot about this product.

It’s a paradox, but fresh fish doesn’t smell like fish - it has a fresh, mild aroma of the sea, but the presence of an unpleasant smell is a reason to refuse to buy

To avoid being scammed, buy whole fish. The fillet will not be able to tell about its freshness, moreover, it is often subjected to repeated defrosting, which significantly reduces its taste.

Fish heh recipes

Korean appetizer is prepared very quickly. The main part of the time is taken by cutting the fish into fillets. If you do this in advance, then cooking will not take longer than 15-20 minutes.

Pike kheh with coriander and soy sauce

Pike has a dense white fillet, which quickly absorbs the aroma of spices. Korean appetizer from this fish is very tasty and tender.

It is necessary to prepare:

1 kg pike fillet;
4 bulbs;
5 cloves of garlic;
100 g sunflower oil;
3 art. l. vinegar essence;
2 tbsp. l. lemon juice;
3 art. l. soy sauce;
1 st. l. salt;
1 tsp ground coriander;
1 tsp Sahara;
5-6 peas of black, red, white and green peppers.

Cut up the pike.
Pike has very dense meat, so it is easy to cut it even for a beginner.
Cut the fillet into medium-sized slices.
Too thin slices of fish will lose their shape during the pickling process, and too large ones may remain untreated with brine
Mix lemon juice, vinegar, salt and sugar. Pour the marinade over the fish pieces.
Do not exceed the amount of vinegar indicated in the recipe, otherwise the taste of heh will change for the worse
Cut the onion into half rings, and chop the garlic.
Chop both onion and garlic with a sharp knife.
Warm up the oil.
Heat the oil over low heat until the pan is hot.
Fry the onion and garlic.
Fried onion will give heh a very pleasant aroma and taste.
Grind the coriander in a mortar.
Too fine grinding for heh is not needed, just lightly rub the coriander
Grind the pepper mixture after the coriander. Add spices to skillet with hot oil, onion and garlic.
It is better to take pepper with peas and rub it yourself before cooking heh
Now pour in the soy sauce to the vegetables and spices, mix everything and combine with the fish. Stir again and refrigerate for 2-3 hours.
For heh, it is better to choose classic soy sauce without additives
Put the finished snack on a dish and serve.
Heh from pike is very appetizing and fragrant

Video: how to quickly fillet a pike

Classic pike perch heh recipe

Pike perch is one of the largest predators living in fresh water. Despite the fact that there is little fat in pike perch fillet, it has a pronounced taste and delicate structure.

Have to take:

1 kg pike perch fillet;
4 bulbs;
3 carrots;
5 cloves of garlic;
150 ml of vegetable oil;
5 st. l. vinegar essence;
1 st. l. sea salt;
1 tsp pepper mixtures;
1 tsp dry red pepper.

So, you need to do the following:

Fillet the pike perch. Cut obliquely into slices.
Use a sharp knife to cut pike perch fillets.
Fill the fish with vinegar and refrigerate for 3 hours.
For 3 hours, pike perch fillet will be marinated properly
Cut the onion into half rings.
Choose a large onion for heh, it is sweeter than small onions
Grate carrots on a Korean grater.
For this dish you will need fresh and juicy carrots.
Grind sea salt crystals and peppercorns in a mortar.
Sea salt and a fragrant mixture of peppers will give zander heh an excellent taste and aroma.
Chop the garlic.
Chop the garlic with a sharp knife so as not to lose the juice
Heat up the oil.
Choose the highest grade oil, the taste will largely depend on it hehe
Pour dry red pepper into hot oil and leave for 3 minutes. At this time, mix onion, garlic, carrots and spices with slices of pike perch. Pour hot oil into fish and vegetables and mix. Cover and leave for 30-40 minutes.
Choose freshly ground red peppers for heh to give the dish the necessary spiciness
After the specified time, serve heh from pike perch to the table.

By the way, from some waste when cutting pike perch (head, spine, tail), an excellent light fish broth is obtained. It can be used to make sauce or soup.

Video: pike perch milling

Heh from carp with daikon and sesame

This recipe uses daikon instead of carrots. The root crop gives the dish an original taste.

Ingredients:

1 kg carp fillet;
1 daikon;
5 cloves of garlic;
3 onions;
2 tbsp. l. vinegar essence;
100 ml of vegetable oil;
1/2 tsp coriander;
1/2 tsp Chile;
1 tsp salt;
1 st. l. sesame.

Step by step recipe:

Divide the carp.
Cut the carp fillet into thin slices, mix it with onions and pour vinegar into the mixture.
Do not replace sesame seeds with another ingredient in this recipe, because it is sesame seeds that give the dish a special taste.
Hold the finished heh in the cold for 3-4 hours, and then serve it on the table.

Video: original Korean snack from Natalia Kim

Heh from fish I started cooking recently. For a long time, I was skeptical about eating raw fish. However, after reading the Korean appetizer recipes more carefully, I found that the fish in the hye is not raw at all. The use of vinegar and a hot marinade based on oil and spices is a sufficient treatment for the product. As a result of cooking, a marinated fish, saturated with spices, is obtained. It is good to make such an appetizer in advance for the festive table, since heh requires some time to prepare it. Important advice: I recommend not to drain the juice released during the pickling of fish. It harmonizes perfectly with a hot oil marinade.

By following the simple rules for cooking heh from fish, you can cook a fragrant and healthy dish. Do not forget that you should not abuse the Korean snack, as it contains a large amount of spices.

Korean hehe from Vietnamese

For some reason, all trends get to Russia with a delay of a year. Just like the warning Achtungs. Same with pangasius. When Europe began to sound the alarm about the quality of these Vietnamese products, Russia happily ate the fillets and praised them. Now that everything is under control, rumors of past negatives have reached us. If someone is afraid to use pangasius, then cut the fillet from another fish, and everything else is unchanged. The appetizer is very tasty and looks tempting. So let's get started.
We take a fillet (450 g) without a skin.

Cut it into small pieces

Pour a glass of table vinegar and leave to marinate for two or three hours. The fish will turn white.
Drain the vinegar, leaving ten percent of it in the fish. Then we cut the medium onion into thin half rings, rub the carrot, chop a couple of garlic cloves and add to the tongue. Pour ground coriander, black and red peppers, salt to taste. You can soften the taste by adding a little sugar. Finally, pour one hundred grams of sesame or any vegetable oil. Mix and send to the refrigerator. After three hours, the snack is ready. We hehe and enjoy. Happiness to everyone.

Today we will cook one of the dishes of national Korean cuisine -.

Khe is prepared from almost any fish: pike, pike perch, herring, silver carp, carp, carp, mackerel, grass carp, etc.

In any case, this dish is very tasty, the main thing is that the fish is as fresh as possible.

LIST OF INGREDIENTS

1 kg. fish fillet
2 tbsp vinegar essence 70%
1 tbsp salt
3-4 bulbs
1/2 - 1 head of garlic
100 gr. vegetable oil
2 tbsp soy sauce
1 tsp ground coriander
1 tsp seasonings for fish
1 tsp sweet paprika
1/2 tsp red hot pepper

Korean fish heh, how to cook heh at home - STEP-BY-STEP RECIPE

First you need to clean the fresh fish, gut it, remove the head, fins and separate the fillet from the costal bones.

You can use fillets with or without skin.

Cut the fillet lengthwise into 2 parts and cut the thicker part into slices, no more than half a centimeter thick.

During cutting, the small bones contained in the thick part of the fillet will be cut, and under the influence of acetic acid they will soften and not be felt, so they can not be removed.

The second, thinner part of the fish fillet, cut into 1 cm thick sticks.

Thus, we cut all the fish and transfer it to a large bowl, where we will marinate it.

For these purposes, use any non-oxidizing container.

Pour salt into the fish and add vinegar essence.

We mix everything thoroughly, and literally before our eyes the fish becomes lighter.

We cover it with a lid, press it lightly so that it starts up the juice, and set it aside for half an hour.

In the meantime, while the fish is marinating, cut the onion into large strips, pour half of which into one bowl, and half into another.

Grind the garlic through a press or in any way convenient for you.

Half an hour later, the fish started up the juice, you can drain it, but I'll leave it.

Mix it again, put chopped garlic and half the chopped onion on the fish.

Mix the vegetables with the fish, press lightly, cover with a lid and set aside for another 30 minutes.

In the meantime, we go to the stove to prepare a spicy dressing for Hye.

We put the pan on the stove, add vegetable oil, heat it well and add the onion.

Fry it until it starts to brown slightly.

We put red hot peppers in the pan, you can use both fresh and dried.

Pour ground coriander, sweet paprika and any seasoning for fish.

Turn off the stove, mix everything thoroughly and leave the pan for 5 minutes so that the oil cools slightly.

During this time, hot oil will absorb the entire bouquet of flavors of spices and spices.

To enhance the taste at this stage, you can add 1 tsp. monosodium glutamate, but this is optional, I will not add.

We cover the bowl with a lid and send it to the refrigerator overnight, during which time the fish will infuse, and all the pieces will be saturated with marinade.

The next day, we take the fish out of the refrigerator, it has marinated well and is completely ready to eat!

Transfer Heh to a serving plate and serve.

You can serve this dish with a slice of lemon, sprinkled with cilantro or parsley.

Despite the fact that Heh from fish is a lean dish, it is very appetizing, juicy, moderately spicy, spicy, incredibly tasty and fragrant.

I wish you all bon appetit!

In order not to miss new, interesting video recipes - SUBSCRIBE to my YouTube channel Recipe Collection👇

👆Subscribe in 1 click

Dina was with you. See you soon, new recipes!

Heh from fish in Korean, how to cook heh at home - VIDEO-RECIPE

Heh from fish in Korean, how to cook heh at home - PHOTO

The correct classic recipe for Korean-style fish heh requires the use of marine. But in our country this dish is often made from river water. And it turns out no less tasty and original. So now we will cook heh from catfish.

When it comes to eating raw river fish, many people get scared. In this case, there is nothing to worry about. Since in order to cook heh fish at home, we will use vinegar. As a result, the fish will marinate. And vinegar will kill harmful microorganisms and eliminate the unpleasant smell of raw fish.

Ingredients

Fish (any white) we have catfish - 1 kg.
White onion -3 pcs.
Vegetable oil - 150 ml.
Carrots - 2-3 pcs.
Salt - 1 teaspoon.
Black ground pepper - 0.5 teaspoon.
Vinegar - 6 teaspoons.
Seasoning for Korean carrots - to taste.

You can use any white sea or river fish, including frozen ones. The main thing is to choose a variety with fewer seeds. You can take both whole carcasses, and steaks, and fillets.

It is best to take sesame oil. If not, then olive oil.

To cook hye fish really tasty, be sure to add Korean seasoning. If you don't want to use ready-made spices, make your own mix. To do this, mix chopped garlic, red and black pepper, ground coriander and salt. Adjust the ratio of ingredients to your liking.

Cooking steps

Well, now the real classic fish hye in Korean is ready to serve. Take out of the fridge and enjoy.